“Pillaf” or “Pullao” literally means rice cooked in a well seasoned broth (gravy). It can be made with meat, seafood, chicken or vegetables or even  a combination of both.
Today lets learn how to make an easy FISH PULLAO. For all my Spanish follwers this is my indian version of a PAELLA! Its easy, just needs one cooking utensil and not too many complicated ingredients and you have a nice ONE MEAL DISH fit for a Sunday lunch or a Saturday night party
INGREDIENTS:
300 grams of boneless fish (its better to use a firm fish, so that it doesnt smash during the cooking process)
300 grams of chopped onions
2 tablespoons of ginger garlic paste
2-3 chopped green chillies , optional
2 ripe red tomatoes, chopped skin off
salt to taste
some  chopped coriander leaves
3 tablespoons of ghee or oil
1 cup soaked basmati rice (30 minutes soaked)
1 bay leaf
1 tablespoon “NITU DIDI CORIANDER POWDER”
1 teaspoon “NITU DIDI CUMIN POWDER”
1 tablespoon “NITU DIDI GARAM MASALA POWDER”
4 “NITU DIDI WHOLE CLOVES”
1 small stick “NITU DIDI CINNAMON”
METHOD:
heat oil in a non stick pan ( i used a round pan) and add the bay leaf, the cloves and cinnamon stick.. let it sizzle for a few seconds and then add the chopped onions. Sautee them till they get brown taking care not to burn. Once browned add the ginger garlic paste and the green chillies, sautee for a few seconds and then add a bit of water so it all cooks together. when the water evaporates add the salt and the fish pìeces and cover for the fish to steam in the sauce. Do not over cook the fish just let it steam for about 30 seconds. Remove fish onto a plate and then add the chopped tomatoes and the spices. Cook till everything is well mixed and when you see the oil separating then it means your gravy is ready. Add the drained soaked rice and about double the amount of water to rice. Check seasoning once the broth comes to a boil. Cook the rice covered till it is about 80% done and then add the fish pieces back into the pan and let it all cook together till the rice is done. Garnish with coriander leaves and lemon wedges.